Calzones Rotos - Chilean "Underwear" Cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: About 15-20 cookies.
Ingredients:
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Cook Time: 15 minutes
Total Time: 40 minutes
Yield: About 15-20 cookies.
Ingredients:
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 whole eggs
- 1 egg yolk
- 1 teaspoon lemon or orange zest
- 1/2 teaspoon almond flavoring (optional)
- 3 tablespoons butter, softened
- 2 tablespoons Pisco, or other brandy
- Vegetable oil for frying
- Extra powdered sugar for dusting (about 1/2 cup)
- Whisk together the flour, powdered sugar, salt and baking powder in a medium bowl.
- In a small bowl, whisk together the eggs, almond flavoring, and lemon zest. Add the liquid ingredients to the dry mixture and stir briefly. Add the softened butter and work it into the dough with your fingers until well mixed (dough will be stiff).
- Add the Pisco, 1 tablespoons at a time, kneading the dough after each tablespoon, until you have a smooth, pliable dough. It should not be too crumbly.
- Cover the dough with plastic wrap and let rest for 15 minutes.
- Preheat 2 inches of vegetable oil in a heavy pot with deep sides to 350 degrees.
- On a lightly floured smooth surface, roll out half of the dough about 1/4 inch thick. Cut strips of dough into rectangles, approximately 2 inches wide by 4 inches long (a pizza cutter works well for this).
- Make a one inch long slit in the middle of each rectangle, and pull one end of the rectangle through the slit, creating a sort of bowtie/knot shape (or torn underwear, depending on your perspective). (See Barbara Rolek's very instructive photos of how to shape this kind of cookiehere). Keep the pastries covered with plastic wrap until you are ready to fry them. Roll out the remaining dough and cut and shape into cookies.
- Fry the cookies in the oil, working in batches as needed, until they are golden brown on both sides, turning them at least once. Carefully remove them from the oil with a slotted spoon and drain on paper towels. Sprinkle them with powdered sugar while they are still warm.
- These cookies are best the day that they are made, but will keep in a airtight container for 2 to 3 days.
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